Region: Guji, Kercha
Altitude: 1900 masl
Coffee varieties: Heirloom
Drying: Dried on African beds for 12-15 days
Producer: Israel Degfa
Cupping notes: Star Anice, Hibiscus, Papaya
Cupping score: 88.00
Israel Degfa is a young business man in Ethiopia with a sure and steady focus. In previous years the production at his washing stations has been focused on volume. This was also related to the previous lack of traceability when the producers were forced to sell their coffees through the commodity exchange. But over the last years Israel has shifted his focus, waiting for a political shift allowing producers sell directly to importers. And finally in 2017 it all got liberalized.
From 2018 he completely manages the supply chain and traceability. The coffees are separated according to the days and areas of harvest as well as by preparation. The premium coffees for direct sales sits in the warehouses at the washing stations until he decide to move it to Addis.
Some hundreds smallholder farmers delivering tiny amounts of cherries daily to the communal washing station. On average farmers are having a farm size of less than 1 hectares. Most coffees are organic by default. Organic compost is common, pruning less common. A farmer can typically have less than 1500 trees per hectar, and 1 tree is typically producing cherries equal to less than 100 – 200 grams of green coffee.